Stuffed champignon mushrooms are a light and tasty vegetarian side dish. To prepare them, I used large champignon mushrooms, which I found at my greengrocer. In fact, it’s one of those recipes I thought of after seeing these wonderful mushrooms, and not vice versa. After all, I couldn’t resist picking them up, they were so meaty and perfect for being stuffed… at least that’s what I thought as soon as I spotted them.
If you can’t find large champignon mushrooms, you can also prepare this recipe with the small ones, though it will be more challenging to clean and stuff them. Alternatively, if you find them, you can also use portobello mushrooms, also known as field mushrooms, which are part of the same species as champignon mushrooms. However, being even larger, typically having a diameter of about 4 inches, you will only need 8 instead of 12.
If you like champignon mushrooms, also try these recipes of mine:
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 12 champignon mushrooms (large)
- 2 cloves garlic
- 12 fillets sun-dried tomatoes in oil
- 4 leaves basil
- 1/2 cup ricotta
- 1 tsp chives
- 5 tbsps breadcrumbs
- 1 sprig rosemary
- 2 sprigs thyme
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Steps
To prepare the stuffed champignon mushrooms, clean your mushrooms well using a small knife and a brush. Gently remove the cleaned stems and chop them finely, then place them in a bowl.
Preheat the oven to 350 degrees Fahrenheit (convection).
Peel and finely chop the garlic. Pat the sun-dried tomatoes in oil with paper towels to absorb the excess oil and chop them finely. Wash, dry, and cut the basil into strips. Add garlic, sun-dried tomatoes, and basil to the mushroom stems in the bowl. Then add the ricotta and chives, as well as salt and pepper to taste. Mix everything well.
Grease a baking dish with a little extra virgin olive oil. Brush the mushroom caps both inside and out and place them in the dish with the outer side facing down. Stuff all the mushrooms with the ricotta and tomato mixture and bake at 350 degrees Fahrenheit for about 10 minutes.
In the meantime, prepare the gratin topping. Place the breadcrumbs in a shallow dish along with chopped thyme and rosemary, salt, and pepper to taste, as well as 2-3 tablespoons of extra virgin olive oil.
After the first 10 minutes of cooking the champignon mushrooms, take them out of the oven, distribute the breadcrumb and herb mix on each one, and bake again for another 10-15 minutes until golden brown.
Take your stuffed champignon mushrooms out of the oven and serve them immediately as a side dish.
